When it comes to breakfast, I much prefer savory food to sweet. Even though high-glycemic carbohydrates are my favorite food for basically every meal, I’m all about protein in the morning. Omelets and scrambled eggs are obvious choices on the weekend, but on chaotic Monday through Friday mornings, the easiest way to get my fix is to have something on hand that I can prepare and eat in under five minutes.
I found a version of this recipe on Epicurious, though I think it’s initially from SkinnyTaste and is endlessly customizable. Though there are versions of miniature omelets and baked egg creations out there packed with yummy ingredients like ham, bacon, potatoes and loads of cheese, this version is a healthier way to start the morning.
Even my six-pound chihuahua Henry thought they smelled delicious. When I was snapping some photos I caught him lurking around the table, presumably taking a break from alternating between naps and playing with his stuffed duck, to scavenge for dropped food. So far, he’s been unsuccessful at procuring any In Good Taste bounty, but his antics make for some pretty great food photography outtakes.
- 3 cups broccoli florets
- 1 cup fresh baby spinach
- 4 whole large eggs
- 1 cup egg whites
- ¼ cup good grated parmesan cheese
- ¼ cup reduced fat shredded cheddar
- 1 teaspoon olive oil
- Salt and fresh pepper
- Cooking spray
- Preheat oven to 350 degrees F. Steam broccoli and spinach for about five minutes or until spinach has wilted and broccoli is cooked through. Chop into smaller pieces and season with salt and pepper.
- Spray a cupcake tin with cooking spray or line with silicon baking cups. Spoon vegetables into tins evenly.
- Then, in a medium bowl, combine egg whites, eggs, cheese, salt and pepper and beat until mixed. Pour over vegetables in tins until they are just over ¾ full. Bake for approximately 20 minutes or until eggs are fully set. Serve immediately and store in an airtight container, refrigerated for 3-5 days.
1 Comment
Michael Antonoff
July 25, 2015 at 1:55 pmYou may want to label recipes like these GF for “gluten-free”. It’s an increasingly popular search term not just for those with celiac disease, but for anyone who tries to avoid eating wheat in general. Also, restaurants that offer gluten-free menus or at least identify GF items on their general menus should be highlighted in any review.
Gentlemen, start your search engines.